We've tried a few new (and easy!) recipes lately and really liked them.
I thought I'd share them...
Marinated Turkey Tenderloins
1/4 cup canola oil
1/4 cup reduced-sodium soy sauce
1/4 cup reduced sodium teriyaki sauce
2 tablespoons red wine vinegar (we didn't have any, so we left it out)
1 tablespoon lime juice
1 tablespoon Dijon mustard
2 garlic cloves, minced
2 teaspoons coarsely ground pepper
1 1/2 teaspoons dried parsley flakes
1 1/2 teaspoons dried basil
1/2 teaspoon onion powder
2 pounds turkey tenderloins
Combine the first 11 ingredients in resealable container. Pour 2/3 cup into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
Before starting the grill, coat grill rack with nonstick cooking spray. Drain and discard marinade from turkey. Grill, covered, over medium heat for 7-9 minutes; baste with reserved marinade. Turn and grill 7-9 minutes longer or until juices run clear. We used our George Foreman Grill to cook them, they were great and we loved the flavor. Summer, here we come!
Alaska Salmon Bake with Pecan Crunch Coating
We marinated our salmon overnight with the mustard, butter (may need to be melted), and honey to soak up the flavor. You could skip the marinade and add it before you add next few ingredients. Preheat the oven to 400 degrees F. In a small bowl, mix together the bread crumbs, pecans, and parsley.
Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon flakes when tested with a fork. Enjoy! Yum...
1/4 cup reduced-sodium soy sauce
1/4 cup reduced sodium teriyaki sauce
2 tablespoons red wine vinegar (we didn't have any, so we left it out)
1 tablespoon lime juice
1 tablespoon Dijon mustard
2 garlic cloves, minced
2 teaspoons coarsely ground pepper
1 1/2 teaspoons dried parsley flakes
1 1/2 teaspoons dried basil
1/2 teaspoon onion powder
2 pounds turkey tenderloins
Combine the first 11 ingredients in resealable container. Pour 2/3 cup into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
Before starting the grill, coat grill rack with nonstick cooking spray. Drain and discard marinade from turkey. Grill, covered, over medium heat for 7-9 minutes; baste with reserved marinade. Turn and grill 7-9 minutes longer or until juices run clear. We used our George Foreman Grill to cook them, they were great and we loved the flavor. Summer, here we come!
Alaska Salmon Bake with Pecan Crunch Coating
2 tablespoons Dijon mustard
2 tablespoons butter, melted
3 teaspoons honey
1/3 cup fresh bread crumbs
1/3 cup finely chopped pecans
1 teaspoon parsley
2 salmon fillets
Salt and pepper to taste
2 tablespoons butter, melted
3 teaspoons honey
1/3 cup fresh bread crumbs
1/3 cup finely chopped pecans
1 teaspoon parsley
2 salmon fillets
Salt and pepper to taste
We marinated our salmon overnight with the mustard, butter (may need to be melted), and honey to soak up the flavor. You could skip the marinade and add it before you add next few ingredients. Preheat the oven to 400 degrees F. In a small bowl, mix together the bread crumbs, pecans, and parsley.
Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon flakes when tested with a fork. Enjoy! Yum...
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